Sweet Garlic Dill Pickles
Sweet Garlic Dill Pickles are the perfect crunchy topping for sandwiches, flavorful homemade hamburgers, grilled cheese sandwiches, or just to eat as a healthy, delicious snack!
Homemade dill pickles are SO much better than store bought! And, they aren't very hard to make. Sweet garlic dill pickles are our favorite pickle ever, along with Simple Refrigerator Pickles. The great thing about canning dill pickles recipe is that you have crunchy, tasty, homemade dill pickles all year long! If you don't want to hot water process these sweet garlic dill pickles, they can become refrigerator pickles and will keep up to 2 months in the refrigerator.
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Sweet Garlic Dill Pickles recipe is a must try pickle recipe! Last year, I made both sweet and sour dill pickle recipes. Once we tried the sweet garlic dill pickles, it was really hard to go back to the regular dill pickles. These sweet dills are just so YUMMY!! It's tough to stop snacking on them!
What Cucumbers Make the Best Pickles?
The best cucumbers for making pickles are of course pickling cucumbers! There are many varieties of pickling cucumbers. The common traits of the best cucumbers for pickling are short, stubby, cucumbers with a firm flesh, great flavor, and usually have some type of spines. This article by Canned Nation has great details about choosing the right cucumbers: Best Cucumbers for Pickling
This summer, my cucumber patch was absolutely amazing. I was harvesting so many sweet pickle cucumbers that I could barely keep up. We were eating them raw with everything, making Creamy Cucumber Salad, and then canned dill pickles 3 different times! Our favorite of the various way to eat cucumbers is definitely sweet garlic dill pickles or Simple Refrigerator Pickles. Of course, creamy cucumber salad and Dill Pickle Pasta Salad are also very popular. Even if you don't have a garden you can use store bought pickling cucumbers for this dill pickle recipe.
Ingredients
- Cucumbers, use pickling cucumbers, thickly sliced, with the skin on.
- Garlic cloves, use as many as you want, depending on how garlicky you like your dill pickles. I usually use 3 cloves per quart jar.
- Heads of dill, use 2-3 per quart of pickles.
- White vinegar, I use pickling vinegar, which is a 7% acetic acid instead of the 5% acetic acid which regular white vinegar has. Regular white vinegar will work also, but pickling vinegar makes pickles crispier and their shelf life longer.
- Water, which really is necessary so that the dill pickles aren't too sour.
- Granulated sugar, which is what will cause the sweet taste in these sweet garlic dill pickles.
- Coarse salt, I use kosher salt, as it doesn't have anything added to it.
How to Make Sweet Garlic Dill Pickles
1.Put the dill heads and garlic cloves in the bottom of each hot sterilized quart jar. Fill with cucumber slices to within 1/2 inch from the top. Repeat to make 4 quarts.
2.For the Brine, combine all of the ingredients in a large saucepan. Heat, until it boils, stirring often.
3.Pour the hot brine over the cucumbers in the jars to cover the cucumbers. Place the sterilized metal lids on the jars and screw the metal bands on.
4.Place the jars in a canner filled with warm water to 1 inch above the jars. Heat the water to 180°F -185°F for 15 minutes. I use a candy thermometer to keep the temperature steady. Heating the pickles too hot will cause them to be soft.
5.When the 15 minutes is done, take the jars out on a cooling rack and do not move for 12 hours. You should hear the lids sealing as they cool down, The pickles will be ready to eat in 2-3 weeks.
Why You Will LOVE Sweet Garlic Dill Pickles!!
- Sweet and Sour contrasting flavors!
- Super Dilly Flavor.
- Garlic lovers pickles.
- Satisfyingly crunchy snack.
- Low calorie, tasty addition to many meals!
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What to Have Sweet Garlic Dill Pickles With:
The best garlic dill pickles recipe ever, Sweet Garlic Dill Pickles are a must try pickle! Crispy, and light, with hints of garlic and dill in a slightly sweet and not too sour vinegar brine! These homemade dill pickles truly take any sandwich, salad, burger, or lunch over the top. Even just munching on these delicious pickles with cheese or just plain is a great snack.
- 8-12 heads of dill
- 12 cloves garlic (peeled)
- 3 pounds pickling cucumbers (thickly sliced)
- 3 cups white vinegar
- 3 cups water
- 3 cups granulated sugar
- 3 tablespoons kosher salt
Put the dill heads and garlic cloves in the bottom of each hot sterilized quart jar. Fill with cucumber slices to within 1/2 inch from the top. Repeat to make 4 quarts.
For the Brine, combine all of the ingredients in a large saucepan. Heat, until it boils, stirring often.
Pour the hot brine over the cucumbers in the jars to cover the cucumbers. Place the sterilized metal lids on the jars and screw the metal bands on.
Place the jars in a canner filled with warm water to 1 inch above the jars. Heat the water to 180°F to 185°F for 15 minutes. I use a candy thermometer to keep the temperature steady. Heating the pickles too hot will cause them to be soft.
When the 15 minutes is done, take the jars out on a cooling rack and do not move for 12 hours. You should hear the lids sealing as they cool down, The pickles will be ready to eat in 2-3 weeks.
If you don't have a canning pot, use a deep saucepan with a wire rack placed on the bottom.
Make sure to cut the ends off the cucumbers. Leaving the blossom end on will cause soft pickles due to an enzyme on the blossom end.
Be sure not to get the hot water bath hotter than 185°F. Hotter will cause the pickles to be soft.
The fresher the cucumbers are, the crunchier your pickles will be.
Fresh dill will always make the best tasting dill pickles.
